Guest guest Posted May 1, 2008 Report Share Posted May 1, 2008 For those of you who counsel patients (particularly ones with diabetes), do you find the given percentage of kCals from fat in a recipe to be at all useful or helpful? It can be rather deceiving when included with recipes especially high in the " good " types of fat (e.g., salmon, avocado)...but it might be a tool you're using to counsel patients? Your input would be greatly appreciated! Thanks! L. Bringas L. Bringas, RD, LDN Sr. Cookbook Editor Publications Int'l., Ltd. 7373 N. Cicero Ave. Lincolnwood, IL 60712 Quote Link to comment Share on other sites More sharing options...
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